Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, holiday inspired pan fried duck with celeriac mash and fig sauce. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Holiday inspired pan fried duck with celeriac mash and fig sauce is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Holiday inspired pan fried duck with celeriac mash and fig sauce is something which I have loved my entire life.
While the duck rests, reheat the celeriac purée, braised celeriac, and sauce. Once the braised celeriac is warm, remove it from the pan and keep warm, then boil the cooking liquid to Spoon some celeriac purée onto each plate in a swirl. Add a spoonful of candied kumquat purée and a wedge of.
To get started with this particular recipe, we must prepare a few components. You can cook holiday inspired pan fried duck with celeriac mash and fig sauce using 18 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Holiday inspired pan fried duck with celeriac mash and fig sauce:
- Take The celeriac mash
- Prepare 1/2 a celeriac
- Prepare 2 big potatoes (I used Maris piper)
- Prepare 1-2 tbsp creme fraiche
- Take Half a tsp nutmeg
- Get to taste Salt and pepper
- Prepare The duck
- Make ready 2 x duck breasts
- Prepare 2 garlic cloves bashed / skin on
- Take sprigs Thyme
- Take Seasoning
- Make ready The sauce
- Make ready 4 ripe figs
- Make ready 1 tsp sugar
- Make ready Good splash balsamic vinegar
- Get Good splash red wine
- Prepare 2 tsp fig jam/chutney
- Take Water
Get Seared Duck Breast with Fig Sauce Recipe from Food Network. Duck and apple is a classic combination, and adding the celeriac makes it not just a sauce but a complete meal. Pre-heat a ribbed griddle or heavy-bottomed frying pan. Duck breasts make a great main course for entertaining - they are quick to cook and full of flavour.
Steps to make Holiday inspired pan fried duck with celeriac mash and fig sauce:
- Chop the celeriac and potatoes and add them to a pot of cold water. Season with salt and bring to the boil. Then reduce the heat and simmer until soft.
- Once cooked, strain the vegetables and mash. Add the creme fraiche and finely grated nutmeg and keep mashing until smooth. Season and put in a warm oven.
- Prepare the duck - score the skin, season on both sides and then place the duck skin side down on a hot non-stick pan over a medium heat. Cook for 15 - 18 minutes. After about two or three minutes add the Garlic and thyme
- Meanwhile prepare your sauce. Finely chop the figs and add to a pan with a little olive oil. Fry for 2 mins. Turn up the heat and add a good lug of red wine and allow to reduce. Then add a little sugar, the chutney and a dash of balsamic vinegar. Reduce the heat and allow to cook. Add water as you go to keep it saucey. Cook for about 10 minutes.
- After 15-18 minutes of cooking skin side down, flip your duck breasts and cook for another two minutes on the other side.
- Remove from the heat and leave to rest while you prepare your plates, cook your veg and make sure your celeriac is warm.
- Slice the duck (it should be pink) and serve.
This easy recipe serves them in a creamy, peppery thyme sauce with celeriac mash. Reheat the mash and divide between two plates. Arrange slices of duck breast on top and pour the sauce over. Serve duck with blackcurrant sauce, celeriac puree and. Duck with celeriac purée and five-spice jus.
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